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Phool Makhana Curry

In my blogs you will find melange of dishes discovered of my own and some (foods and flavors) are influenced of our ancestors.

About Recipe

The holy puffed seeds are become squishy resembles taste of paneer in a creamy savoury sauce of bangle gram play an amazingly role for savouriness. Its not only for vrat but also a good side dish of any special occasion or festive time. Relish this savory dish with steamed rice or paratha to make any occasion aesthetically pleasing with family or friends.


Makhana a high protein low fat popular pop con plat based diet. Before started preparing on lotus seeds I used to know it as only Vrat ka Phool or use in pudding as well. This is my first curry based Phool makhana and I had learnt many benefits about the blessed lotus in our busy life. A great natural remedy to reduce stress and anxiety to provide good sleep. Surprise to know how one food is blessed with gluten free and edible for both vegan and ketogenic diet.

Before preparing I had no idea how to prepare the food which should be no onion and garlic. I observed there should be a great afford on gravy though the puffed seeds are tasteless. So before preparing you should be kept in mind if the gravy is delicious then the dish would be delicious too. The crunchy puffed is only dunk in the spicy gravy and changed the crunchy texture to slightly chewy.

Most of the no onion garlic foods are creamy no doubt they are taste delicious. But some times I get bored from overwhelmed creamy and spiciness of curries. So I started my experiment and prepared my own version of makhana with out onion garlic without the loaded of creaminess. I was little afraid of my first attempt but the tastes was great and hearty accepted by all family members.

First rinse and soak chana dal for one hour. I preferred pressure cooker to boil the chana dal because i need boiled dals to be soften enough. Cook for 5 to 6 whistles to get a soft broken dal. Once it done take them out from the pressure. Use a spoon to mash the dal but dont paste it.

If you dont have time then you can soak them 15 minutes. Boil in pressure for 8 to 9 whistles or until get soft.

In a pan heat oil and fry makhanas. The roasted makhanas take less time to soak the gravy is one trick to avoid the chewiness of the seeds after cooked.

Shallow fry poppy seeds before preparing paste out of them. So that there is no need to soak the poppy seeds which usually does for making a fine paste out of the seeds .

Heat oil in a pan and add star anise. When its aromatic add prepared paste, turmeric and chili powder. Let the masala start to leave sides of pan then add green chilies and water into it.

Add coconut milk and ghee. Cook on simmer for 4 to 5 minutes. Off the gas. Sprinkle kasoori methi and allow seeds to soak the gravy before serving. You can serve the dish after 10 to 15 minutes though the seeds are taken time to soak the gravy. But the longer you keep it to soak the better it enhance the taste.

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Cook Time

Prep timeCook timeReady inYields

1 hour

20 min

1 hour 20 min



  • 1 1/2 makhana, puffed lotus seeds
  • 4 table spoons split Bengal gram, chana dal
  • 1/2 cup thick coconut milk, home made fresh milk
  • 1/2 table spoons red chilli powder
  • 1 star anise
  • 2 - 3 broken green chillies
  • few dried fenugreek leaves/, kasoori methi
  • 1 tablespoon ghee
  • oil

Preparation of Masala:

  • 1 table spoon poppy seeds, shallow fry poppy seeds on a pan and cool it
  • 1 tomato
  • 6 - 7 almonds


Rinse and soak chana dal in one cup of a water for 1 hour. Boil in a pressure cooker until soft at least 5 to 6 whistles. Then pour them in a bowl use a spoon to mash the dals. Keep it aside.

In a pan heat 2 table spoon oil and fry makhanas until brown or crunchy around 5 minutes. Set them aside.

In the same pan again heat 1 table spoon oil and caramelised star anise.

Add prepared paste along with turmeric and red chili powder. Fry the masala over medium flame around 5 minutes.

Add sugar and broken green chilies. Add boiled chana dal and 1 cup of water. Allow 1 minute to boil the gravy and add salt.

Put fried makhanas into the gravy and cook it for 2 to 3 minutes. Pour coconut milk and 1 teaspoon ghee over the gravy. Cook it over medium flame for another 3 to 4 minutes. Off the gas and sprinkle dried methi. As long you allow to soak seeds in gravy, you enhance the deliciousness. Relish it with any rice or paratha.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2021 Susmita Tripathy


Susmita Tripathy (author) on July 17, 2021:

try this at home

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